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A rich, decadent treat for a special occasion, or for anytime for those with a strong sweet tooth! Keto, low-carb, paleo, dairy-free, grain-free.
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No-Bake Chocolate Raspberry Torte

A rich, decadent treat for a special occasion, or for anytime for those with a strong sweet tooth! Keto, low-carb, paleo, dairy-free, grain-free.
Prep Time15 minutes
Total Time2 hours
Servings: 8 slices
Calories: 342kcal

Equipment

  • Pie plate

Ingredients

Crust

  • 1 cup blanched almond flour
  • 1/2 cup cocoa powder
  • 1/4 cup granulated sweetener
  • 4 tablespoons melted coconut oil or enough to form a wet, workable mixture

Filling

  • 3.5 oz bar 90% or higher dark chocolate melted
  • 1/4 cup granulated sweetener
  • 8 oz coconut cream
  • 6 oz fresh raspberries

Instructions

  • Mix the dry ingredients for the crust together in a bowl. Add in melted coconut oil a little at a time until a moist dough is formed. You want the mixture to be wet enough that it can be formed into a dough that sticks together, but not too wet that it is drenched.
  • Spray a pie plate with non-stick spray and place the crust dough into it. Form dough into a crust and place into the fridge to set until firm (5-10 minutes).
  • While the crust sets, start on the filling. Melt chocolate in the microwave, in 20 second bursts. Do not overheat, or the chocolate will burn.
  • Mix in the granulated sweetener and coconut cream (I use canned coconut cream). Stir until well-combined.
  • Pour filling into the pie plate over the crust. Return to fridge until it begins to harden a bit (another 5-10 minutes). Top with raspberries and return to fridge until fully hardened (1 hour or so).
  • Slice into 8 pieces and store covered in the refrigerator. Consume within 4-5 days.

Notes

Nutrition Facts (per slice, recipe makes 8 slices): 342 calories, 32 g fat, 22 g total carbs, 7 g fiber, 12 g sugar alcohols (3 g net carbs), 6 g protein